Recipe
FIDDLEHEADS AND BLACK OLIVE SALAD
Serves: 4
Preparation time: 10 minutes If they like it, it serves 4 otherwise
Cooking time: 10 minutes
Totaltime: 20 minutes
Ingredients
- 2 cups fiddleheads, trimmed and cleaned
- 1/4 cup black olives, pitted and sliced
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- salt to taste
- 1 tablespoon chives, chopped
Preparation
-
Cook the fiddleheads in salted boiling water until tender. Drain. Toss the hot ferns with the olives, lemon juice, olive oil and salt.
Let cool. Sprinkle with chives and serve.
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Baked fiddleheads
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Apple blue cheese and hazelnut salad on endive leaves
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Balsamic potato salad
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Summer salad
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